This prime rib roast, also called standing rib roast, is marinated with a dry rub made with coriander, cumin, paprika. Then, cooked to a perfect medium-rare, and served with a pomegranate glaze. The perfect roast to serve on special occasions.
Ask my husband how he enjoyed this roast prime ribs and you will get a big smile on his face. It's so good. We are a family that loves meat. From my little Rhea, who is just 10, and loves red meat in any form, to Ziv and me who love our steaks and roasts.
About this recipe
Prime ribs are an expensive cut. And, the meat is really so good you do not need anything other than a seasoning of salt and pepper. In addition, the cooking time is not really long and there is not much in terms of work.
There are three components to this dish.
- The ribs - of course, you can buy prime, choice, or select.
- The dry rub is simple and easy and has a few other spices that really bring out the flavors.
- The pomegranate glaze is the perfect addition to this cut of meat. It's tangy, sweet with just the right zing. A must-try with any red meat.
Want to impress your guests? This is the best roast beef recipe you can make to entertain. The moment you cut your first slice everybody will be drooling and thinking what an amazing cook you are! And, the best part is it's all so easy.
- Thaw the standing rib for 2 to 3 hours at least.
- Season with the dry rub - 10 minutes - can also be done the night before.
- Place standing rib in the oven for 15 minutes on high heat.
- Reduce heat and continue cooking with a meat thermometer.
- And, as soon as the internal temperature reaches 120 F - take it out of the oven (45 mins).
- Cover with foil and let it rest for 15 to 30 mins.
- Prepare pomegranate glaze - 10 mins.
- Slice and serve.
Standing rib - bone-in, no bone? Should you tie it?
Personally, I have always made this with bone-in, after all its ribs. The best part is chewing the meat off the bones. Right? You can also make this with a boneless rib roast, also known as ribeye.
However, in most places, you can ask the butcher to cut the bone off and then tie it back on so you get the best of both worlds. And yet, the bones add more flavor. And, once you cut off the strings you can set the bones aside. Then, you can cut the boneless part into thick juicy slices.
Here, I get good meat but the butcher does not tie my chicken, roast beef or rib roast for me. So, I have to do it myself. But, as you can see in the video, it's fairly simple and easy to do it.
Ingredients and substitutes
- Coriander - The flavor of coriander in the dry rub is wonderful. I like to lightly toast the coriander in a frying pan before pounding it to bring out maximum flavor. It also makes it easier to crush it.
- Cumin - Adds a smoky flavor that works beautifully with most red meats.
- Paprika - I've used a sweet smoked red paprika, which adds a nice flavor and color to the meat.
- Garlic - Though I've used 2 large garlic cloves, its just enough to season the meat. A lot of it stays out and gets crusted with the high baking.
- Pomegranate molasses - This is actually pomegranate juice that has been reduced with a little sugar and lemon juice. It is tart and works beautifully with the honey added to it.
- Rosemary and Thyme - A wonderful combination with red meat. I'm using fresh, and yet if you don't have fresh you can use dried as well.
- Mustard – I use a good Dijon creamy mustard. Mustard has a strong flavor, but when mixed with honey!! Absolutely heavenly. You can replace it with yellow mustard or grainy mustard if you like the flavor.
- Honey – Use a good quality thick honey that really brings out the flavor of the mustard.
Step by step instructions (Save/Pin)
Prepare the dry rub
- Crush coriander, cumin, salt, pepper, chopped rosemary, and thyme, in a mortar and pestle or food processor - until coarse.
- Grate in the garlic cloves and nutmeg.
- Drizzle the olive oil.
- Set aside until ready to use.
Prepare the pomegranate glaze
- Place all ingredients in a bowl and combine well with a whisk.
- Set aside until ready to use.
Prepare the prime rib
- Wipe the rib with a paper towel as dry as you can.
- Generously apply dry rub all over the ribs.
- This can be placed in the fridge overnight uncovered.
Roast the rack of ribs
- Remove the ribs from the fridge and let come to room temperature (2 to 3 hours at least).
- Preheat the oven at 220 C/ 450 F for at least 20 mins - you want it really hot.
- Place the rack standing on a baking rack in a baking pan fat side up.
- Cook at 220 / 450 F for 15 minutes.
- After 15 minutes - reduce temperature to 170 C / 340 F.
- Brush meat with pomegranate glaze.
- Then, place a meat thermometer into the thickest part of the meat.
- Continue to cook until the internal temperature of the meat reaches 120 F for medium-rare and 130 F for medium - or the desired temperature of doneness you want. Approximately, 15 minutes per pound of meat.
- When you reach the desired temperature for doneness - remove from the oven and leave on the countertop covered with foil for at least 15 to 30 minutes.
Note - the meat will continue to cook about 5 degrees more after you take it out of the over.
Finish pomegranate glaze
- Pour remaining glaze and any pan juices in a saucepan.
- Cook over medium heat until reduced to ⅓ or thick like a syrup.
- Serve with the roast.
How do you choose which prime rib to buy?
This is one that used to confuse me quite a bit. When I grew up, I just knew it as a rack of ribs. But in the US, we have Prime, Choice, and Select. The Prime is, of course, the most expensive.
In most supermarkets, you will find a boneless rib roast called 'eye of ribs'. And if the ribs are still attached to it they call it 'standing rib' roast, which is what I have today.
You can also buy a boneless rib roast, which is often referred to as the eye of the rib roast. Personally, I like to keep the bone in for maximum flavor. And yet, the boneless is easier to carve especially if you are entertaining.
Medium-rare, medium or medium-well
Yes, it has to be medium-rare or medium. There is no cooking prime ribs to medium-well. There is no point in buying an expensive piece of meat to overcook it until it is chewy. So unless you are going to eat it medium-rare or medium, do not spend money on buying a good rack of prime ribs.
Ziv and I, love medium-rare and yet my kids won't eat meat that's too pink. So, I find a happy medium for our family and that's between 130 F to 135 F.
As a guide:
Medium-rare - 130 F to 140 F (55 C - 60 C) or
Medium - 145 - 155 F (63 C- 68 C)
Remember that even after you take the meat out of the oven the meat continues to cook to about 5 degrees more with the residue heat.
Cooking with a thermometer
I personally prefer to use a meat thermometric so I don't have to calculate and watch the clock ever so often. But you can certainly do without it. In fact, if you are new to cooking or roasting meat, a thermometer can take a lot of guesswork out. The most important point to note is to make sure you insert the thermometer needle in the middle, deepest part of the thick meat.
Here is how you would check with or without a thermometer
- Medium rare - between 130 F to 135 F, approximately 15 minutes per pound
- or Medium - between 135 F to 140 F, approximately 22 to 23 minutes per pound
- and Medium well between 145 F to 150 F, approximately 25 minutes per pound
I would strongly suggest that if you are going to save some leftovers, to go as far as medium-well. The meat still cooks even after you take it out of the oven.
How do you cook a perfect prime rib roast
There are a few ways to cook prime ribs in the oven.
- My favorite method is to give it a blast on high heat (220 C/ 450 F) for a few minutes then reduce heat (165 C/ 325 F) and cook until I reach the desired temperature of doneness.
- My second favorite method is, of course, slow-cooking - cook it at a lower temperature (160 C/ 325 F ) for a longer time until the meat is soft and tender.
- Another way would be to cook it on high heat (220 C/ 450 F) for a shorter time, then turn the heat off and let the meat cook in the residue oven heat - this works great if you like medium-rare.
Frequently asked questions
If stored properly, a roast rack of ribs will keep in the fridge for 3 to 4 days. You can also freeze it for up to 2 months.
Prime rib is a big roast cut with more muscle and fat. While ribeye is a steak cut from the roast without bone.
When it comes to Prime ribs I usually go by the number rather than by the weight. Because, when I cut each slice of the rib it's quite a chunky piece of meat. Personally, I can't have more than one at a meal, but I do calculate about 2 per serving. So in this case, I would say I have four ribs about 1.5 kg (4.5 pounds) but only 4 servings.
Place the rib on the roasting rack, fat side up and cook on high for 15 minutes uncovered. This will give a nice brown color and crust on the outside.
No. Since we cook the first 15 minutes on high heat this does the job of searing the meat and rendering the fat.
Leftover prime rib meat works great in sandwiches and wraps. But I also use leftover in my chicken pot pie or shepherd's pie.
I love to serve my standing rib on a bed of mashed potatoes with the pomegranate glaze but you can also serve it with my rice pilaf with dried fruit and nuts. A side salad and some roast potatoes or patties are always a great addition too.
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Description
Ingredients
- 4 lbs (2 kg) Beef Prime Rib Rack with ribs bones attached
Dry rub
- 2 tbsp (2 tbsp) Salt
- 2 tbsp (2 tbsp) Black pepper
- 2 tsp (2 tsp) Paprika
- 2 tbsp (2 tbsp) Coriander seeds lighted toasted
- 1 tsp (1 tsp) Cumin seeds
- 1 tbsp (1 tbsp) Rosemary fresh chopped
- 1 tbsp (1 tbsp) Thyme fresh chopped
- 2 (2 ) Garlic cloves grated
- ½ tsp (½ tsp) Nutmeg grated
- 2 tbsp (2 tbsp) olive oil
Pomegranate glaze
- ½ cup (120 ml) Pomegranate molasses
- ½ cup (120 ml) Honey
- 2 tbsp (2 tbsp) Mustard
- 2 tbsp (2 tbsp) Brown sugar
- ¼ tsp (¼ tsp) Salt
- ½ tsp (½ tsp) Pepper
Instructions
Rub
- Crush coriander, cumin, salt, pepper, chopped rosemary, and thyme, in a mortar and pestle or food processor – until coarse.
- Grate in the garlic cloves and nutmeg.
- Drizzle the olive oil.
- Set aside until ready to use.
Pomegranate glaze
- Place all ingredients in a bowl and combine well with a whisk.
- Set aside until ready to use.
Prime rib
- Wipe the rib with a paper towel as dry as you can.
- Generously apply dry rub all over the ribs.
- This can be placed in the fridge overnight uncovered.
Roast
- Remove the ribs from the fridge and let come to room temperature (2 to 3 hours at least).
- Preheat the oven at 220 C/ 450 F for at least 20 mins – you want it really hot.
- Place the rack standing on a baking rack in a baking pan fat side up.
- Cook at 220 / 450 F for 15 minutes.
- After 15 minutes – reduce temperature to 170 C / 340 F.
- Brush meat with pomegranate glaze.
- Place a meat thermometer into the thickest part of the meat.
- Continue to cook until the internal temperature of the meat reaches.
- 120 F for medium-rare and 130 F for medium – or the desired temperature of doneness you want. Approximately, 15 minutes per pound of meat.
- When you reach the desired temperature for doneness – remove from the oven and leave on the countertop covered with foil for at least 15 to 30 minutes.
- Note – the meat will continue to cook about 5 degrees more after you take it out of the oven.
Glaze
- Pour remaining glaze and any pan juices in a saucepan.
- Cook over medium heat until reduced to ⅓ or thick like a syrup.
- Serve with the roast.
Recipe Notes
Meat internal temperature guide
- Medium-rare – 130 F to 140 F (55 C – 60 C) or
- Medium – 145 – 155 F (63 C- 68 C)
- Remember that even after you take the meat out of the oven the meat continues to cook about 5 degrees more with the residue heat.
- This is not the time to count calories or fat. You want to choose a well-marbled piece of meat with a decent amount of fat on top. The fattier the prime rib the more juicy and flavorful the roast.
- Always thaw the prime rib before cooking - a few hours at least 2 to 3 hours. Cooking chilled meat results in uneven baking, causing the outer parts of the meat to overcook.
- A prime rib is a large chunk of meat and not much exposed. So, make sure to over season the meat, because only some of it will penetrate the meat. The rest of it will get crusted on.
- Use a roasting rack, don't just place the meat on the baking tray. The roasting rack will let the juices flow below and let the outside of the prime rib form a crust.
- Elevate the bones from the base. This encourages even cooking by circulating the air.
- Cook the meat just until you reach the desired doneness, not a minute more. The meat continues to cook about 5 degrees more after you take it out of the oven.
- If you are entertaining and want to ensure you have the perfect roast. Remove the prime rib at about 120 F (49C) - this will be perfectly pink and about 130 F by the time you serve it.
- Don't open the oven door too often to check doneness. Instead, calculate the cooking time and check closer to the time.
- Don't poke too many holes in the meat while checking for doneness. The moment you poke a hole in the meat you will see juices flow out. You want these to stay in so don't make too many holes. I poke the thermometer just once and then leave it there until it reaches the desired temperature.
- Let the meat rest after cooking. If you cut the meat too soon, all the juices will flow out of the meat and give you a dry roast. Instead, let the meat rest for at least 15 minutes if not more.
Equipment
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
